Spicy Turkey and Kale Chili

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Chili was one of the first recipes I created on my own...so naturally it's a dish that stays close to my heart. Of course, it has evolved since the first time I made it and I swear it gets better every time! 


  • 1 lb. ground turkey meat
  • 2 cups of kale
  • 2 cups of Trader Joe's tomato basil marinara (substitute for tomato paste)
  • 1 large green pepper
  • 1 large tomato
  • 1/2 white onion
  • 2 cloves of garlic
  • 2 cups of water
  • 1 can of Bush's Bacon and Brown Sugar Baked Beans
  • 1 jalapeno
  • 3 tbsp. of cumin
  • 1 tbsp. of salt
  • 1 tbsp. of pepper
  • 1 tsp of cayenne pepper
  • 2 tsp. dried oregano
  • Heat 2 cups of water with 1 chicken bouillon cube till boiling. Once the water is boiling, turn down to a medium heat temperature.
  • Put ground turkey meat in broth and break apart into pieces with a spatula or wooden spoon. Cook for a couple minutes while breaking the meat apart.
  • Pour two cups of tomato basil marinara into pot. 
  • Chop tomato, green pepper, kale, garlic, onion, jalapeno and set aside. Open can of beans and add bean/vegetables into the mix.
  • Add the rest of the spices. Feel free to add salt and pepper to taste. 
  • Let the turkey and kale chili cook on low for 1-2 hours, but honestly I believe the longer you cook the more flavor comes out. 

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